Grilled Radicchio with Olive Oil and Sea Salt
A vibrant reddish purple member of the chicory family, radicchio has a fresh, bitter flavor that mellows deliciously when it is grilled until tender. A wedge makes a great side dish for grilled meat—try it with veal chops—or it can be sliced and used as a pizza or bruschetta topping or as a sandwich filling.
- 2 heads radicchio
- 2 Tbs. olive oil
- Coarse sea salt and freshly ground pepper, to taste
- 4 tsp. balsamic vinegar
Quarter the radicchio heads lengthwise, leaving the cores intact. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.
Prepare a medium-hot fire in a grill and oil the grill rack.
Place the radicchio, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 12 minutes total. (Close the lid if using a gas grill.)
Transfer the radicchio to a platter and drizzle each piece with about 1/2 tsp. olive oil and 1/2 tsp. vinegar. Season with additional salt and pepper, if desired. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).